Hearty Minestrone Soup
By :I Love my Instant Pot by Michelle Fagone
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This classic Italian soup is loaded with vegetables and robust Mediterranean flavors. Also included is orzo, a rice-shaped pasta, which adds to the heartiness of this scrumptious soup.
instant pot soup, instant pot minestrone soup, instant pot recipe, instant pot soup recipe
Votes: 8
Rating: 2
Rate this recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 2 cups dried great Northern beans
  • 1 cup orzo
  • 2 large carrots peeled and diced
  • 1 bunch Swiss chard ribs removed and roughly chopped
  • 1 medium zucchini diced
  • 2 stalks celery diced
  • 1 medium onion peeled and diced
  • 1 tsp minced Garlic
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 14 1/2 oz diced tomatoes including juice ( 1 can)
  • 4 cups vegetable broth
  • 1 cup tomato juice
  • 4 sprigs fresh parsley for garnish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 2 cups dried great Northern beans
  • 1 cup orzo
  • 2 large carrots peeled and diced
  • 1 bunch Swiss chard ribs removed and roughly chopped
  • 1 medium zucchini diced
  • 2 stalks celery diced
  • 1 medium onion peeled and diced
  • 1 tsp minced Garlic
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 14 1/2 oz diced tomatoes including juice ( 1 can)
  • 4 cups vegetable broth
  • 1 cup tomato juice
  • 4 sprigs fresh parsley for garnish
instant pot soup, instant pot minestrone soup, instant pot recipe, instant pot soup recipe
Votes: 8
Rating: 2
Rate this recipe!
Instructions
  1. Rinse beans and add to the Instant Pot® with remaining ingredients except parsley. Lock the lid.
  2. Press the Soup button and cook for the default time of 30 minutes.
  3. When timer beeps, let pressure release naturally for 10 minutes.
  4. Quick-release any additional pressure until float valve drops and then unlock lid. Ladle into bowls, garnish each bowl with a sprig of parsley, and serve warm.
15 replies
  1. Wegnerde
    Wegnerde says:

    Definitely needed more broth. And the beans should’ve probably soaked for a bit first. They turned our crunchy.

  2. Okfalls
    Okfalls says:

    I too think the beans could have been soaked or the recipe cook time a little longer. I’m going to cook the soup a bit more and see if i can get the beans to be less crunchy.

  3. TaylorRyder90
    TaylorRyder90 says:

    Yeah should have resd the reviews first. The beans were not done and there was no broth left after cook time. Would be best to follow other comments with soaking the beans And i suggest using alot more of the tomato juice to ensure broth is left when done cooking.

  4. Les Maybe
    Les Maybe says:

    Rinse the beans, then do a quick soak using 4-6 cups of hot water, bring to a boil for 2 minutes, take off heat, cover and let sit for 1 hour.
    Follow the recipe, but make sure you have extra vegetable broth on hand. When the pot is done, add the extra broth to give it more of a soup base.
    This turned out fantastic with these changes.

  5. jjisis5
    jjisis5 says:

    Didnt know if i should seal or vent???? Too late to soak the beans now wish this was added to the comments……..

  6. Instant Pot
    Instant Pot says:

    Hi JJISI5,

    When selecting a pressure cooking program you will always need to put the unit on sealing or it wont build pressure and cook as intended.

    Another way to tell is, if it states release steam in the recipe, you need to put the steam release on sealing. Most recipes require the use of the steam release as most functions are pressure cooking functions.

    We recommend looking at our resource section on our site where we have many great videos to help you get familiar with pressure cooking.

  7. Kim T
    Kim T says:

    i dumped everything but the parsley in the pot, cooked as stated. it came out perfect. It was more stew like with less broth. I added a tablespoon of salt/pepper/garlic powder spice mix i have (Paula Dean House recipe). the family thought it was delicious. Will def make it again.

  8. BillOxford86
    BillOxford86 says:

    Used canned beans instead of dried, the recipe doesnt state a preference. Also added black beans along with Tomato Paste (removed tomato juice). It ended up burning twice but what was left was very tasty. I’ve made notes so the next time it should come out great.

  9. Craig Slovacek
    Craig Slovacek says:

    I quick soaked the beans after reading other comments. I found the liquid needed to be increased, I doubled it, to avoid the burnt food alarm. I’m Considering

  10. Jaybird1981
    Jaybird1981 says:

    I wish i had read the reviews…i think 2 cups of beans is too much. Like one person said, it was more of a stew than a soup. I had to add another cup of tomato juice and pressure cook for another 12 mins so cook the beans. It also needed more spice.

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